SHKEMBI, BLERINA
SHKEMBI, BLERINA
DIPARTIMENTO DI BIOSCIENZE E TECNOLOGIE AGROALIMENTARI E AMBIENTALI
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Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality.
2020-01-01 Lucas-González, R.; Viuda-Martos, M.; Pérez-Álvarez, J. Á.; Chaves-López, C.; Shkembi, B.; Moscaritolo, S.; Fernández-López, J.; Sacchetti, G.
Quartz Crystal Microbalance (QCMs) based on Peptides and hpDNA in gas sensing for food quality control
2018-01-01 Gaggiotti, S.; Mascini, M.; Shkembi, B.; Sacchetti, G.; Compagnone, D.
STUDY OF PROCESS MARKERS DERIVING FROM DRYING TREATMENT OF PASTA USING A PEPTIDE BASED GAS SENSOR
2018-01-01 Gaggiotti, S.; Shkembi, Blerina; Sacchetti, G.; Compagnone, D.
Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array
2019-01-01 Gaggiotti, S.; Shkembi, B.; Sacchetti, G.; Compagnone, D.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality. | 1-gen-2020 | Lucas-González, R.; Viuda-Martos, M.; Pérez-Álvarez, J. Á.; Chaves-López, C.; Shkembi, B.; Moscaritolo, S.; Fernández-López, J.; Sacchetti, G. | |
| Quartz Crystal Microbalance (QCMs) based on Peptides and hpDNA in gas sensing for food quality control | 1-gen-2018 | Gaggiotti, S.; Mascini, M.; Shkembi, B.; Sacchetti, G.; Compagnone, D. | |
| STUDY OF PROCESS MARKERS DERIVING FROM DRYING TREATMENT OF PASTA USING A PEPTIDE BASED GAS SENSOR | 1-gen-2018 | Gaggiotti, S.; Shkembi, Blerina; Sacchetti, G.; Compagnone, D. | |
| Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array | 1-gen-2019 | Gaggiotti, S.; Shkembi, B.; Sacchetti, G.; Compagnone, D. |